Former Guinness master brewer brings expertise to Wachusett

WESTMINSTER – For years, first as an apprentice brewer and then as a master brewer at Guinness, Fergal Murray brewed one beer – the most famous stout of all.

Last week, Murray, now a consultant in the beer and spirits industry, visited Wachusett Brewing Company in Westminster to brew a brand new beer dubbed a “New England Stout.”

“I’ve always been a fan of craft beer,” said Murray, of Ireland. “When I was at Guinness, we always brewed the same thing. I was always envious of them (craft brewers) being able to brew whatever they wanted.”

The collaboration between Murray and Wachusett came about because Murray and Wachusett president Christian McMahan have known each other for 15 years.

McMahan said Wachusett decided to start a new collaboration called the 1794 Limited Series (the year the barn, featured on many Wachusett bottles, was built), and he wanted to start the series with a splash.

“The first call I made was to Fergal,” said McMahan. “I said I wanted him and he immediately said yes. Here we are in Westminster, and he’s one of the most well-known beer personalities in the world. He has been all over the world. He has poured beer for the queen. He rang the bell at the stock exchange.”

Although most familiar with brewing stouts, Murray said he did not want to just brew an average stout. He wanted to help create something new. He heard about Wachusett’s Wally, a New England-style IPA, and got inspired.

“I said, ‘Let’s do a New England stout,’” said Murray. “I said ‘Let’s take the hop profile of the IPA and a stout and create the beer.’”

On Jan. 31, Murray and the Wachusett brewing team came together to begin brewing the beer. They used all American hops, mostly the same ones as in Wally (lesser amounts) and Irish malt to create the beer.

The beer, the Fergal Project, won’t be available for about a month, but Murray said he is confident about the beer.

“It’s going to be sessionable,” said Murray. “When you’re designing a beer, you have to ask yourself what you have to do to get the liquid the way you want it. We want it to be the dark, ruby red, mahogany color of a stout. It’s not going to be too bitter and not too sweet. If it turns out anything like what we think, it’s going to be a really good beer. What we’ve got is really looking good at the moment.”

Currently, Wachusett has two beers on tap in their indoor Brewyard that may become the next two beers in the 1794 Series; Willy Dilly, an IPA brewed with local pickles; and Latte Da, a milk stout brewed with locally roasted coffee beans, McMahan said.

They also hope to do a Fergal Project #2 in the future, he said.

Murray, for his part, hopes to come back to Wachusett and to work with other craft breweries in the U.S.

“I was at Guinness from 1982 until 2015,” said Murray. “I traveled to 52 countries and I’ve probably been in more bars than anyone in the world. The world of craft beer has evolved exponentially. I just love it. I wish I could have been involved in it years ago.”

Norman Miller is a Daily News staff writer. Email him at nmiller@wickedlocal.com or call at 508-626-3823. Check out the Beer Nut blog at blogs.wickedlocal.com/beernut. Follow him on Twitter and Instagram @RealBeerNut and on Facebook at facebook.com/NormanMillerBeerNut.